You can read more about her life as mom to the adorable Josie at Sonneman Land. Take it away Meg......
Hi Everyone! I’m Megan, Kelly’s sister, and I too love food and trying new recipes. But sometimes you need staples you can always fall back on and this here is exactly that. Green Chili, it’s on of my favorite things to eat any time of the year, although getting fresh chilies is seasonal.
Our grandparents are from New Mexico and when we’d go down to visit, our Grandma (Ganny) and the two of us would head out to one of the farms to pick up a bushel or two of chilies. They fire roast them right there, bag them up and off we go to Ganny’s Kitchen. The smell of roasted chilies wafting through the car, brings back such memories.
These chilies are considered Hatch green chilies, although technically Hatch green chilies come from Hatch New Mexico. They are about the same thing, grown in the same climate and come in three levels of heat, Hot Medium and Mild. We’re a mild bunch, but that doesn’t mean you aren’t going to get some heat. They are chilies after all.
Once you’ve purchased said chilies, you’re committed for an afternoon turned evening of pealing, rinsing, drying and bagging your chilies. It’s quite a process, but so worth it in the end to have a freezer full of fresh/frozen chilies for the year, or however long they last.
Our grandparents, sadly, have passed, but that doesn’t stop us from getting our chilies. There are a few places here in Denver we can get Hatch chilies in mid to late September. We split one bushel and that gave each of us 6 bags of 8-10 chilies. We, my husband and I, love green chili so 6 bags wasn’t going to be enough to get us through. I picked up one more bushel and we’re all set. I made our first batch of green chili and it was wonderful! It’s delicious, hearty and I have a little twist. This recipe is easy and pretty much a one pot meal, which is an added bonus!
Enjoy!
Colorado green Chili
Ingredients: * Serves 10
1.5 lbs cubed pork tenderloin
4 cloves minced garlic
¼ tsp pepper
3 Tbsp flour
2 cups diced fresh tomatoes or 1 14oz can
2 cups chicken broth
1 ½ cup water
2 ½ cups green chilies (about 20 chilies)
2 cups diced onion
4 small red potatoes, cubed
Salt & Pepper to taste
2 cups rice
Directions:
Prep Time: 1 hour
Cooking time: 2-3 hours
Brown pork in a skillet or a deep pot if you wish for a one pot meal. When pork is almost done, add garlic and pepper. Add four and brown as well.
Add tomatoes, 1 cup water, chicken stock, green chilies and onion to the pot. Simmer on low heat for at least 2 hours. You can add more chicken broth or water to thin down and flour can be added to thicken. Let simmer for at least an hour before tasting and modifying.
About 30 minutes before eating add cubed potatoes and ½ cup of water. At the same time, cook rice as directed on package. This is my little twist; I love plain old white rice in my green chili. It’s just adds a little something.
Over all cook time is about 3 hours, although I let is simmer all afternoon. This is meaty, thick chili, great for smothering a burrito or eating it as is. For serving, place ½ cup cooked rice in bowl and ladle chili over the rice. YUM!
Ingredients: * Serves 10
1.5 lbs cubed pork tenderloin
4 cloves minced garlic
¼ tsp pepper
3 Tbsp flour
2 cups diced fresh tomatoes or 1 14oz can
2 cups chicken broth
1 ½ cup water
2 ½ cups green chilies (about 20 chilies)
2 cups diced onion
4 small red potatoes, cubed
Salt & Pepper to taste
2 cups rice
Directions:
Prep Time: 1 hour
Cooking time: 2-3 hours
Brown pork in a skillet or a deep pot if you wish for a one pot meal. When pork is almost done, add garlic and pepper. Add four and brown as well.
Add tomatoes, 1 cup water, chicken stock, green chilies and onion to the pot. Simmer on low heat for at least 2 hours. You can add more chicken broth or water to thin down and flour can be added to thicken. Let simmer for at least an hour before tasting and modifying.
About 30 minutes before eating add cubed potatoes and ½ cup of water. At the same time, cook rice as directed on package. This is my little twist; I love plain old white rice in my green chili. It’s just adds a little something.
Over all cook time is about 3 hours, although I let is simmer all afternoon. This is meaty, thick chili, great for smothering a burrito or eating it as is. For serving, place ½ cup cooked rice in bowl and ladle chili over the rice. YUM!
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